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INTRODUCTION
I blend the beautiful colors and flavors of Mexico, Spain, and California into delicious cuisine. I'm a great (and patient!) cooking teacher and would love to share with you and your guests.
Featured review
full star full star full star full star full star
"Everything was so good. We all enjoyed the party and it was so nice to have everything taken care..."
My culinary résumé
EXPERIENCE
3 years
RESTAURANT CHEF
EXECUTIVE CHEF
HARAMARA RETREAT, Sayulita, Mexico
1 year
RESTAURANT CHEF
CHEF DE PARTIE
TERRASSE RENAULT, Mexico City
2 years
RESTAURANT CHEF
CHER/OWNER
LA TERRAZA, Mazunte, Mexico
1 year
RESTAURANT CHEF
CHEF/OWNER
SHORELINE COFFEE SHOP, Mill Valley CA
2 years
PRIVATE CHEF
The Duke of Castro Terreno, Mexico City
Kitchit Q&A with Chef Lagos
What is the one kitchen tool (other than a good chef's knife) that you can't live without?

The Blender. Believe it or not... I cooked two years in a kitchen without electricity. I made everything by hand and learned modern appliances are uh... handy.

Where can you be found/what are you doing on your days off?

Definitely with friends. We have cooked a joint effort experimental meal. We are full and enjoying great conversation.

Describe your ideal dinner party or event:

The host is the guest and the guests cook. Everyone is relaxed, laughing and having a great time.

What do you love most about being a chef?

The opportunity to share something I made, something I love with others. Food on the table brings people together, forms community often resulting in an exchange of ideas. Some good. Some uneatable.

What is your signature dish?

Chile Relleno

Describe your most memorable meal:

1998 Madrid "Casa Lucio" I had never before, or since, eaten so much amazing food. A five hour meal, delicious dishes, wine, excellent company and conversation. Lenguado, huevo rotos, jabugo, paella, cochinillo, padron peppers... and more. Unbelievably, we ate almost every item on the menu. Sarcastically, the waiter asked if we would like desert. He could not fathom we could eat any more. The answer was "yes". "Three of each please."

My culinary idol or role model is:

My grandmother. She would cook for three or four days non stop. Not just for holidays but even for a casual Sunday family lunch.

The first dish I ever learned to cook was:

Doughnuts

My beverage of choice is:

Pimm's cup. A refreshing drink after a long work day.

Five ingredients I always have on hand are:

Ahhh... could be a cliche as I'm Mexican but really... Salt, Limes, Garlic, Onion, Mescal.

My idea of comfort food is:

The meal I did not cook. To eat something made for me by someone I love.

My favorite food city is:

Mexico City

Where would you like to take your next vacation?

Morocco

When I'm at home and cooking just for myself, I make:

Anything that I can make with what I have on hand.

Two eggs "my way" are:

"Huevos Chiquitos". Great recipe. I'm not telling.

Wishiwasthere
Unfortunately, this chef only accepts bookings in San Francisco Bay Area.
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